Bass 1

condiments

6 cloves of onion and garlic.

Triphthalimide (dried galangal) 2 slices and onion 2 slices.

Steamed fish, soy sauce and oyster sauce.

Fish sauce and two slices of ginger.

A little salt and a little white pepper.

3 tablespoons cooking oil, a little cornflour.

Cooking wine 1 tablespoon

1. Slaughter perch, remove scales and viscera, and wash;

2.？ Dry the mucus with a paper towel in the kitchen and follow the fishbone from the tail;

The two pieces of meat and fish bones have been separated.

4. Cut into thick pieces of about 4 mm; Don't cut the fish fillets too thin, and don't cut them too thick-too thick is not easy to cook, too thin is easy to break, and 4 to 6 mm is more suitable, which is the blessing of the short knife housewife.

5. Cut the fish head in half and cut the fish bones into inches;

6. Add salt, white pepper, steamed fish soy sauce, oyster sauce, fish sauce and corn starch to fish fillets, fish bones and fish heads respectively, mix well and size, add onion and ginger slices and marinate for more than 0/5 minutes (onion and ginger slices can be easily taken out when cooking); * Special instructions: salt, soy sauce, oyster sauce, fish sauce, etc. It is salty. Please add it according to the size of the fish and your own taste. Not too salty!

7. Dice the onion, cut the onion into sections, cut off the garlic seeds at both ends, pat them slightly loose, chop the tri-naphthalene (dried ginger) and put it at the bottom of the casserole;

8. Pour in 2 tablespoons of cooking oil;

9. Cover the casserole and put it in the microwave for 3 minutes. Saute the shallots and garlic.

10. Take out and add a little steamed fish sauce and 1 tbsp cooking wine;

1 1. Stir evenly;

12. coding fish head, fish bone and fish fillet from bottom to top;

13. Cover the casserole and simmer for 2 and a half minutes;

14. Take out and gently loosen the fish fillets with chopsticks to prevent them from sticking together;

15. Sprinkle shredded onion and ginger, pour in 1 tablespoon of oil, cover the pot, and continue to stab for 1.5 minutes.

16. The fish is tender and smooth, full of flavor, and very delicious-delicious!

skill

1. Cooking braised fish in casserole with gas stove will always lead to insufficient preheating of casserole due to various concerns, which will seriously affect the appearance and taste of dishes. Using the beautiful M 1-L237A microwave oven to cook braised fish in casserole solved the bottom problem of casserole well. All the fish fillets are heated evenly and the water evaporates, and the stewing and steaming effect in the casserole is excellent, which is really gratifying.

2. The efficient and fast heating mode of microwave oven makes it easier to make fish fillets. As long as the fish fillets are marinated in place in the early stage, they are put into the casserole and braised, and there is no need to stir them repeatedly, thus avoiding the embarrassing situation that the fish fillets are scattered and not formed, and the success rate is extremely high!

3. Fish is easy to cook, so it is not easy to heat the fillets for too long, the first time is 2 minutes and a half, and the second time is 1 minute and a half, so that the cooked fillets are just mature and tough, firm and not fragile. If the time is too long, the juice in the fish fillets will ooze out and the fish fillets will stick together and harden. A little effort will rot and break, and a pot of fish residue will be too miserable. If the fish is too big, it is recommended to take only fillets, fish heads and fish bones separately, and it is good to eat one fish and two.